Add sliced Steak and Worcestershire sauce to the pot and sauté for about 3 minutes until nearly cooked through. Transfer to the bowl with the onions.

Bring 1/3 cup Water to a simmer and add the Sodium Citrate. Stir for about 30 seconds until dissolved.

Dived the Cream Cheese in to smaller pieces, add to the pot, and stir until almost all melted. Add the Cheddar Cheese to the pot and incorporate with Cream Cheese. Remove from heat.

Cheese sauce should be smooth and free of lumps. Add Onions and Steak to the sauce and stir to combine. Taste for salt.

Notes

Sodium Citrate is an emulsifying agent used here to increase the water content of the cheese sauce. This recipe keeps the cheese sauce smooth, creamy, and dippable even after refrigerating overnight. There’s no need to keep this dip in a heated container. You can find Sodium Citrate on Amazon for $10 by using the link found in this recipe.